Part 5/9:
2 to 3 pounds of pork shoulder or leg (cut into 1-inch pieces)
2 tablespoons of salt
A bulb of garlic (divided)
1 onion (cut in half)
15 to 20 guajillo chilies (or others as preferred)
2 teaspoons cumin
1 tablespoon dried Mexican oregano
Chicken stock or Knorr chicken bouillon seasoning
Before starting, the cook is encouraged to be in a positive mood, as it's believed that emotional energy will transfer to the dish. The method involves boiling water with spices and adding the pork, skimming off any foam that forms, and preparing the chili sauce before blending it back into the mix. After simmering with hominy, the pozole may be ready in about an hour, showcasing both the culinary craft and cultural heritage behind it.